melissa-dallas
Well-known member
I've also been making plum jam from the Italian prune plums. No pectin, just plums and sugar cooked down. It is very nice.
Made 6 pints of pear preserves for my Daddy today.
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melissa-dallas
Well-known member
Rec: Pear Preserves
5 pounds sliced pears, preferably firm and a little underripe (you'll need between 6 & 7 lbs)
9 cups sugar
1/4 cup lemon juice - you can use a little more if you like
zest from two lemons (I used a zester-you can peel strips if you want, or even slice whole lemons thinly)
The night before in a large heavy-bottomed kettle combine the pears and sugar. Use your hands at first. Stir gently a time or two before you go to bed to moisten all the sugar.
To cook: Add lemon zest & juice. Bring to a boil, then reduce to a simmer. Cook until syrup and pears are a dark honey color and the syrup thickens. This may take 2 or three hours. Careful toward the end because they will burn or taste overcooked. Divide the pears between six sterilized pint jars with a slotted spoon, then fill the jars to within 1/4 inch of the top with the syrup. Seal jars and process in boiling water for ten minutes.. They are better cold because they thicken and the pears are sticky-chewy.
5 pounds sliced pears, preferably firm and a little underripe (you'll need between 6 & 7 lbs)
9 cups sugar
1/4 cup lemon juice - you can use a little more if you like
zest from two lemons (I used a zester-you can peel strips if you want, or even slice whole lemons thinly)
The night before in a large heavy-bottomed kettle combine the pears and sugar. Use your hands at first. Stir gently a time or two before you go to bed to moisten all the sugar.
To cook: Add lemon zest & juice. Bring to a boil, then reduce to a simmer. Cook until syrup and pears are a dark honey color and the syrup thickens. This may take 2 or three hours. Careful toward the end because they will burn or taste overcooked. Divide the pears between six sterilized pint jars with a slotted spoon, then fill the jars to within 1/4 inch of the top with the syrup. Seal jars and process in boiling water for ten minutes.. They are better cold because they thicken and the pears are sticky-chewy.
melissa-dallas
Well-known member
You're welcome. The 99 cent Bartletts were why I made them too.
melissa-dallas
Well-known member
No, they don't turn brown. They just release their juices and make a lot of syrup.
I haven't ever done this on anything but pears, but I don't know why it wouldn't be wonderful with apples.
I haven't ever done this on anything but pears, but I don't know why it wouldn't be wonderful with apples.
melissa-dallas
Well-known member
Barb-they are actually the best with not-so-great underripe pears.
Don't worry about them being good. Mine didn't taste like much of anything but they made great preserves.
Don't worry about them being good. Mine didn't taste like much of anything but they made great preserves.